- 3/4 C herb-seasoned stuffing
- 1/2 C finely chopped pecans or walnuts (optional)
- 6 oz of cream cheese softened
- 4 T butter, softened
- pepper to taste
- 1 C cooked chicken, diced
- 1 stock of green onion, chopped
- 2/3 C chopped mushrooms (optional)
- 2 (8 oz) cans refrigerated crescent rolls
- 3 T butter, melted
- 1 (10-something oz) can cream of chicken soup
- 1/2 C sour cream
Crush seasoned stuffing and mix with nuts; set aside.
In a large bowl mix together cream cheese, softened butter, pepper. Add chicken, onion, and mushrooms. Set aside. Separate rolls. Place about 1/2 of chicken mixture in each triangle, and roll up. Dip each roll in butter then roll in stuffing mixture. Place on a foiled baking sheet. Bake for 20 minutes at 400. Serve with sauce made by warming sour cream and chicken soup and mixing together.
Recipe from The Essential Mormon Cookbook (really, where else could you find such a fattening recipe???)